Tenderloin pork with apricot sauce

A deliciously tender pork dish, served with a sweet apricot sauce and crunchy hazelnuts.

Serves: 4

Preparation time:  30 minutes

Cooking time:  1 hour

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You will need

  • 2 pork tenderloins
  • 60g demerara sugar
  • 3 sprigs of chopped rosemary
  • 50g Dijon mustard
  • 30ml extra virgin olive oil
  • 100g roasted chopped hazelnuts
  • 500g apricot conserve
  • 50g Dijon mustard
  • 100g pork stock
  • 50ml extra virgin olive oil
  • 2 tablespoons garlic paste
  • 2 tablespoons apple vinegar
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Recipe Information

Step by step guide to making Tenderloin pork with apricot sauce

  1. Thoroughly clean the pork tenderloins with water, and marinate with a sprinkle of salt, demerara sugar and rosemary for 20 minutes.
  2. Dry and brush the tenderloins with oil and mustard. Wrap in foil and refrigerate overnight.
  3. Bake in the oven at 160° for 18-20 minutes and cool.
  4. To make the apricot sauce, gently heat the olive oil, apricot jam, mustard, garlic paste, apple vinegar and stock together in a pan until smooth.
  5. Brown the outside of the pork tenderloins in a frying pan and glaze with the apricot sauce.
  6. Cover in chopped hazelnuts and then bake at 170° for 2 minutes.
  7. For pork jus boil the stock cubes in water, then strain and filter.
  8. Serve 2 pork medallions, garnish with more apricot sauce and the pork jus.

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Nutritional information for Tenderloin pork with apricot sauce

Nutritional information for Tenderloin pork with apricot sauce

Nutrition type per serving
Calories 1252 kcal
Total Fat 77.3g
Saturated Fat 18.2g
Salt 2.7g
Sugar 88.5g

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